Chocolate Eclair Dessert

This is so easy and so yummy!

Ingredients:

24 low fat graham crackers (about 1 box)

2 small sugar-free instant vanilla pudding mixes

4 1/2 C skim milk

12 oz cool whip lite (thawed)

1 small sugar-free instant chocolate pudding mix

Directions:

Place 8 crackers in bottom of 9x13" pan. Combine vanilla pudding and 3 cups milk: mix well: let sit 2 minutes. Gently fold in cool whip. Pour half on graham crackers. Top with another 8 crackers. pour remaining pudding mixture over crackers. Top with last 8 crackers. Mix chocolate pudding with 1 1/2 cups milk. (Make sure you mix up the chocolate pudding and milk very well or it will be lumpy.)Let sit 2 minutes. Spread over graham crackers. Let sit at least 6 hours or overnight in refrigerator to soften crackers. Garnish top with strawberries before serving, if desired. Serves 18.

Crockpot Kalua Pork

Serves: 6-8

Prep Time: 5 minutes
Cook Time: 10-12 hours

Ingredients:

4 to 5 pounds pork butt or shoulder
1 cup apple cider
1 cup water
1 tablespoon liquid smoke
2-3 tablespoons Hawaiian salt (regular sea salt will work)

Directions:

Rub pork with Hawaiian salt, liquid smoke and place in crockpot. Add apple cider and water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of crockpot and shred with two forks. Serve over rice. Enjoy!

Italian Chicken & Vegetable Bake

Ingredients:

4-6 chicken breasts
3 potatoes, peeled and cubed
1-2 cans cut green beans
1 small onion, coarsely chopped
½ bottle Italian dressing (the cheap generic works just as well)

Directions:

Line a 9x13 pan with aluminum foil with enough hanging over the edges to cover the top (or use a baking bag). Place chicken, potatoes, onions, and green beans in pan. Cover with dressing. Cover pan with the remaining foil. Bake at 375 degrees for an hour or until chicken is cooked through.

Shoyu Chicken

Ingredients:
1 C. shoyu (soy sauce)
¾ C. water
¾ C. sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste (thumb-size)
2 ½ lbs. chicken thighs or wings

Directions:
Skin chicken – use dry washcloth to keep a hold of the skin(much easier if frozen). Throw chicken in a pot with all of the other ingredients and boil, then simmer until done (about an hour or less).

Serve with rice and salad.

Crockpot Baked Potatos

Did you know you can make baked potatoes in your crock pot? They need to be wrapped in foil, you cook then on high for about 5 hours. This is great to know for the summer when you don't want to turn on your oven.

Crockpot Chicken Soft Tacos

Ingredients:

1 -1.5 lbs. boneless skinless chicken breast, frozen
1 can diced tomatoes w/ green chilies
1 package taco seasoning

Instructions:

Just put the chicken in the bottom of the crock pot. mix the tomatoes and seasoning and pour it on top. Cook on low 6-8 hours. The chicken will pull apart really easy with forks.

Spring Vegetable Ragout

Serves 2

Ingredients:

4 oz. whole-wheat spaghetti
1 Tbs. extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed, and thinly sliced
1 small yellow summer squash, quartered lengthwise then cut into ½ inch pieces
4 oz. sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
½ cup vegetable broth
2 Tbs. minced fresh basil leaves
¼ tsp. freshly ground pepper
¾ cup finely grated parmesan cheese

Cooking Directions:

1. Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.

2. Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.

3. Drain the pasta; add it to the ragout and toss well to combine.